Banana Butterscotch Pudding (Roxanna Ly)

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To Cook

for the pudding:

  • 125g (4.5oz) plain flour
  • 3 level tsp baking powder
  • 125g (4.5oz) caster sugar
  • 1 egg, beaten
  • 1 banana, mashed
  • 250 ml (8floz) milk
  • 1 tsp vanilla extract

for the topping:

  • 100g (4oz) soft brown sugar
  • 2 tbsp golden syrup
  • 150ml (5fl oz) boiling water

to serve:

  • softly whipped cream or vanilla ice cream
  • Preaheat the oven 180 deg C (350 F), Gas mark 4. Sift the flour and baking powder in a bowl. Add the caster sugar. Mix together the beaten egg, the mashed banana, milk, vanilla extract and melted butter. Pour into the dry ingredients and stir to mix until combined. Pour this wet dough into a 1.25litre (2.25 pint) pie dish and place the dish on a baking tray.
  • To make the topping, put the brown sugar, golden syrup and boling water into a saucepan. Bring to the boil and then drizzle it all over the pudding. Bake in the preheated oven for 30-40mins or until it feels slightly firm int he centre.
  • Serve with vanilla ice cream or softly whipped cream. If not serving immediately, keep it somewhare warm until you are ready - it sits quite happily.